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餐后甘油三酯与血液凝固

Postprandial triglycerides and blood coagulation.

作者信息

Silveira A

机构信息

Atherosclerosis Research Unit, King Gustaf V Research Institute, Karolinska Institutet, Karolinska Hospital, Stockholm, Sweden.

出版信息

Exp Clin Endocrinol Diabetes. 2001;109(4):S527-32. doi: 10.1055/s-2001-15115.

Abstract

Most of our lifetime we spend in the postprandial state. Postprandial triglyceridemia may represent a procoagulant state involving disturbances of both blood coagulation and fibrinolysis, in particular due to elevation of the plasma levels of activated factor VII (VIIa) and plasminogen activator inhibitor (PAI-1). Therefore, disturbances of the hemostatic system might, at least partly, account for by the link between hypertriglyceridemia and coronary heart disease (CHD). Factor VIIa is the first enzyme of the blood coagulation system and serves a priming function for triggering of the clotting cascade. The coagulant activity of factor VII (VIIc, total activity of factor VII in plasma) was identified as an independent predictor of myocardial infarction in initially healthy middle-aged men, and particularly of fatal coronary events, and both serum cholesterol and triglyceride concentrations correlated positively with the VIIc level. Addition of fat to diet has been consistently shown to cause a rapid conversion of the factor VII zymogen into its active form (VIIa) whereas the concentration of total protein is unaffected. Postprandial activation of factor VII is dependent on lipolytic activity and it is mainly supported by large triglyceride-rich lipoprotein of the VLDL class. Studies in vivo with specific coagulation factor-deficient patients indicate that factor IX is essential for the postprandial activation of factor VII. The basal generation of thrombin seems to be unaffected by increased plasma levels of VIIa. However, since VIIa-tissue factor complex is responsible for the initiation of the coagulation cascade, increased generation of VIIa in the postprandial state would increase the potential for thrombin production in the event of plaque rupture. Plasminogen activator inhibitor-1 (PAI-1) is the major physiological inhibitor of the plasminogen activators in the circulation and thereby the principal inhibitor of the fibrinolytic system. Postprandial triglyceridemia has been observed in many, not all, studies to increase PAI-1 plasma levels, which would further strengthen the chances of thrombotic occlusion of a vessel after rupture of an atherosclerotic plaque.

摘要

我们一生大部分时间处于餐后状态。餐后高甘油三酯血症可能代表一种促凝状态,涉及凝血和纤溶的紊乱,特别是由于血浆中活化因子VII(VIIa)和纤溶酶原激活物抑制剂(PAI - 1)水平升高所致。因此,止血系统的紊乱可能至少部分解释了高甘油三酯血症与冠心病(CHD)之间的联系。因子VIIa是凝血系统的首个酶,对触发凝血级联反应起启动作用。因子VII的凝血活性(VIIc,血浆中因子VII的总活性)被确定为初发健康中年男性心肌梗死的独立预测因子,尤其是致命性冠状动脉事件的预测因子,且血清胆固醇和甘油三酯浓度均与VIIc水平呈正相关。饮食中添加脂肪一直被证明会导致因子VII酶原迅速转化为其活性形式(VIIa),而总蛋白浓度不受影响。因子VII的餐后激活依赖于脂解活性,主要由极低密度脂蛋白(VLDL)类富含甘油三酯的大脂蛋白支持。对特定凝血因子缺乏患者的体内研究表明,因子IX对因子VII的餐后激活至关重要。凝血酶的基础生成似乎不受VIIa血浆水平升高的影响。然而,由于VIIa - 组织因子复合物负责启动凝血级联反应,餐后状态下VIIa生成增加会在斑块破裂时增加凝血酶产生的可能性。纤溶酶原激活物抑制剂 - 1(PAI - 1)是循环中纤溶酶原激活物的主要生理性抑制剂,因此是纤溶系统的主要抑制剂。在许多(并非全部)研究中观察到餐后高甘油三酯血症会增加PAI - 1血浆水平,这会进一步增加动脉粥样硬化斑块破裂后血管血栓闭塞的几率。

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